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Miso Salmon finished recipe

Miso Salmon

This Miso Salmon pairs tender, flaky salmon with a savory-sweet glaze made from white miso, soy sauce, honey, garlic, and ginger. The glaze caramelizes under high heat, giving the salmon a glossy finish and lightly browned edges while keeping the center moist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 salmon fillets servings
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets about 6 oz (170 g) each, skin-on or skinless
  • 1 tablespoon neutral oil such as avocado or canola oil
For the Miso Glaze
  • 2 tablespoons white miso paste
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 garlic cloves about 6 g, finely grated
  • 1 teaspoon fresh ginger finely grated
  • 1 teaspoon water
For Serving
  • 2 green onions about 30 g, thinly sliced, optional
  • 1 teaspoon toasted sesame seeds optional

Method
 

Method
  1. Heat the oven: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Make the glaze: In a small bowl, whisk together the white miso, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water until smooth. The glaze should be thick enough to coat a spoon but easy to brush. If it is too thick, add a few drops of water.
  3. Prepare the salmon: Pat the salmon fillets dry with paper towels. Arrange them skin-side down on the prepared baking sheet and brush the tops lightly with the neutral oil.
  4. Glaze the fillets: Spread the miso mixture evenly over the top of each salmon fillet. Use a thin, even layer rather than a thick coating, since the honey can brown quickly.
  5. Bake: Bake for 8–10 minutes, depending on the thickness of the fillets. The salmon should begin to flake around the edges while remaining slightly translucent in the center.
  6. Broil for color: Switch the oven to broil and move the baking sheet to the upper-middle rack. Broil for 1–3 minutes, watching closely, until the glaze is bubbling and caramelized in spots. Do not walk away during this step because the honey can burn quickly.
  7. Check doneness: Check the thickest part of the salmon with an instant-read thermometer. For the FDA-recommended food-safety target, cook salmon to 145°F (63°C). The flesh should flake easily and separate into moist layers.
  8. Rest and garnish: Let the salmon rest for about 5 minutes. Sprinkle with the sliced green onions and toasted sesame seeds, if using, and serve warm.

Notes

Serve it with steamed rice and vegetables to soak up the extra glaze.

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